A mixture of milk and cream in this French toast recipe delivers a custardy interior texture, while cooking in a mix of butter and oil delivers golden edges.

BA's Best French Toast

eggs

heavy cream

milk

sugar

kosher salt

¾-inch-thick slices challah, brioche, or Pullman loaf

unsalted butter, divided,

vegetable oil, divided

Pure maple syrup, jam, or powdered sugar (for serving)

With an eggy soak enriched with both milk and heavy cream, this superlative French toast recipe winks at bread pudding. But it’s not just the ingredients that flirt with that other classic, there’s also something to the method. The bread in this recipe gets a long soak—about 10 minutes on each side—which delivers a remarkably custardy interior.
If you don’t have cream on hand, you can substitute with extra whole milk (this is not the time for skim). Use Pullman, brioche, or challah—all tender, spongy breads that can stand up to the dairy drench—and slice the bread thickly to keep it from falling apart. There’s no need to dry out the slices, but if the loaf has been sitting on the counter for a day or two, all the better. Cooking the toast in a combination of butter and vegetable oil results in golden brown, lightly crisp edges and prevents things from getting too brown too quickly.
Of course, there are lots of ways to make French toast, and no one said you had to stick with the classics. If you or your guests are dairy-free, consider these crispy French toast soldiers, which are made with orange juice instead of milk. When you’re entertaining a crowd for brunch—or hosting family for the holidays—French toast casserole is the way to go. It can be prepared almost entirely the night before; in the morning, simply brush it with butter and bake.
Editor’s note: This recipe was originally published in December 2014.

Bon Appétit

Preheat oven to 250°. Lightly beat eggs, cream, milk, sugar, and salt in a large shallow baking dish (a lasagna pan is perfect). Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak, 10 minutes.

Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.

Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. butter and remaining 1 Tbsp. oil.

Serve French toast with butter, maple syrup, jam, and/or powdered sugar.

ba's best french toast

Servings: 4

Cost: $12.63 /serving

Author : Dawn Perry

Ingredients

Instructions

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